Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...
Open access
Research Article10.9734/afsj/2019/v8i329992
Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkar...
Open access
Research Article10.9734/afsj/2019/v8i329993
Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities...
Open access
Research Article10.9734/afsj/2019/v8i329991
Garri is a popular, easy to prepare, storable and low cost staple food made from cassava roots, but lacks the right balance of nutrients. The aim of this study was to evaluate the effect of incorporating mango fruit mesocarp flour as a supplement on the functional, physicochemica...
Open access
Research Article10.9734/afsj/2019/v8i329990
Chemical and nutritional properties of pumpkin (Curcubita pepo) seed proteins were studied. The seed was processed into defatted flour (CPF) which was further processed into Curcubita protein concentrate (CPC) and Curcubita protein isolate (CPI) by alkaline water/isoelectric prec...
Open access
Research Article10.9734/afsj/2019/v8i229989
Femi, Ayoade, Scott Fayemi, Tosin Ogunbiyi, Olumide Olukanni & Paul Oluniyi·Asian Food Science Journal·2019
Aim: In order to ensure the accurate taxonomic identification of the lactic acid organisms that were previously isolated from spontaneously fermented yam for safety assessment and quality assurance purposes, phenotypic and genetic identification data were compared. Study Design:...
Open access
Research Article10.9734/afsj/2019/v8i229988
This paper reviewed the common types of fad diets. Fad diets have an effective role in promoting weight loss, beneficial effects on body composition. Fad diets may protect against the development of obesity and related chronic diseases such as type two diabetes and coronary heart...
Open access
Research Article10.9734/afsj/2019/v8i229987
Femi, Ayoade, Scott Fayemi, Olumide Olukanni, Tosin Ogunbiyi & Paul Oluniyi·Asian Food Science Journal·2019
Aim: The present work was aimed at ensuring the accurate taxonomic identification of the fermentation organisms previously isolated from spontaneously fermented cassava for the purpose of safety assessment and quality assurance. Study Design: Purposive sampling method was used as...
Open access
Research Article10.9734/afsj/2019/v8i229985
Aim: The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were...
Open access
Research Article10.9734/afsj/2019/v8i229986
This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analys...
Open access
Research Article10.9734/afsj/2019/v8i129983
Hephzibah Oluwatoyin Ajulo, Victoria Olusola Adetunji & Matthew Olugbenga Ajulo·Asian Food Science Journal·2019
Study Design: A questionnaire survey was carried out on 25 eateries from 7 local government areas (LGAs) in Ibadan. Eateries and LGAs were selected by convenience purposive sampling. Four eateries at the most, comprising of standard and substandard types were selected from each o...
Open access
Research Article10.9734/afsj/2019/v8i129984
Eliene Almeida Paraizo, Mariana Oliveira Jesus, Flávia Soares Aguiar, Raquel R. S. Alves, Edson Hiydy Mizobutsi, Juceliandy M. da Silva Pinheiro, Gisele Polete Mizobutsi & Willian Batista-Silva·Asian Food Science Journal·2019
The temperature is one of the most used techniques to maintain fruit quality over long time storage and consequently the fruit respiratory metabolism is directly influenced. The combined use of CaCl2 and hydrothermal treatment can be an important alternative to improve banana fru...
Open access
Research Article10.9734/afsj/2019/v8i129982
Aim: To study the effect of white rind extract on decreasing soybean oil impact on calcium and phosphorous blood levels in vivo. Method: Dried watermelon white rind was directed to mycotoxin and elemental determinations to assure its safe usage. Soybean oil was subjected to fatty...
Open access
Research Article10.9734/afsj/2019/v7i429979
Aims: The aim of the study was to elicit opinions and attitudes towards healthy eating and physical activity in their schools and barriers towards the activities. Study Design: Qualitative study. Place and Duration of Study: Primary school settings in Brunei Darussalam. Duration...
Open access
Research Article10.9734/afsj/2019/v8i129980
The bioactive peptides produced by enzymatic hydrolysis, acid hydrolysis and fermentation approach have been identified and used widely in research. These methods are important in enhancement or prevention and management of chronic diseases that are ravaging the world such as typ...
Open access
Research Article10.9734/afsj/2019/v8i130011